酶法水解对薏米粉溶解与吸湿特性的影响  

Effects of Enzymatic Hydrolysis on Solubility and Moisture Absorption Characteristics of Adlay Powder

作　　者：王辰[1] 邹小华[1] 严奉伟[1] 

机构地区：[1]长江大学生命科学学院,荆州434025

出　　处：《中国粮油学报》2010年第1期33-36,共4页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省教育厅(A类)重点项目(D200712007)

摘　　要：通过酶法水解提高薏米粉的溶解性。应用木瓜蛋白酶、胰蛋白酶和风味蛋白酶对薏米蛋白进行水解，测定水解度，结果表明：按木瓜蛋白酶50％，风味蛋白酶50％的比例，最适加酶量为4．0％（[E]／[S]），采用双酶水解薏米粉，其固形物溶解度指数（DSI）提高了32．5％，但当相对湿度大于43．16％时，水解薏米粉的吸湿性也增强。根据薏米粉在25℃，相对湿度范围32．78％～97．30％的吸湿量及等温吸湿曲线，Henderson方程能较好的拟合试验结果。To improve the solubility of adlay powder, the hydrolysis degree of protein in adlay powder by papa- in, trypsin and flavorzyme were investigated. Results ： At enzyme proportion of papain 50% and flavorzyme 50%, the optimum enzyme dose is 0.4% （ [ E ]/[ S] ）. The dried matter solubility index （DSI） of adlay powder hydrolyzed with the double enzymatic hydrolysis increases by 32.5% compared with the control sample, but the moisture absorption of the hydrolyzed adlay power increases in relative humidity （RH） above 43.16%. Based on the equilibrium moisture contents for absorption of adlay power determined at 25 ℃ and RH range of 32.78% ～ 97.30% and the moisture absorption isothermal curves, Henderson equation fits experimental results well.

关 键 词：薏米粉 酶法水解 溶解性 吸湿性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]